This Fast and Easy Spicy Paneer and Potato Skewers with Lime-Mint Dressing – Cooking Guide

I was delighted to discover that the South Indian blend podi – a coarse mix of searingly hot, coarsely crushed spices, which you combine with a little oil and use as a accompaniment for dosa or idli – is also known as “gunpowder” blend. That’s not a misnomer if you were using my grandmother’s homemade dried chilies, but it would be generous to say that I’m far less daring with chilli, so here I suggest red pepper flakes instead. It’s an remarkably tasty marinade for these paneer and potato skewers.

Gunpowder Paneer and Potato Skewers with Lime-Mint Dressing

You will need six to eight barbecue sticks (if wooden, immerse them in water for 10 minutes first).

Prep 10 min
Cook 30 minutes
Serves 2

14 ounces starchy potatoes, cut into 1.5-inch chunks
Two hundred twenty-five grams paneer, cut into two-centimeter cubes
1 tsp coriander seeds
Half a tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
One tsp chilli flakes
One and a half tsp flaky sea salt, plus extra to serve
Two garlic pieces, prepared and minced
1-inch piece fresh ginger, peeled and grated
40ml neutral oil
1 red onion, skinned and sliced into eight wedges, then cut in half horizontally

For the dressing
Finely grated zest and juice of 1 lime
Ten grams fresh mint leaves, minced
Half a tsp flaky sea salt
3.5 ounces natural yoghurt

Cook the potatoes for about 10 minutes, then drain them and let them dry from steam for a minute. At the same time, put the paneer cubes in a container with heated water for five minutes, then remove water and dry gently.

Add the cumin, coriander, and fennel seeds into a grinding bowl or mill, add the peppercorns, chilli flakes and sea salt, then crush or grind to a chunky blend.

Place in a sizable container with the minced ginger and garlic, add the oil, then carefully mix in the paneer cubes, boiled potatoes, and onion wedges to coat. Thread the paneer, potatoes and onions on to barbecue sticks, then move to a sheet pan and set aside until needed – optionally, you can at this stage wrap and chill the skewers.

Stir all the sauce elements in a medium bowl. Heat the grill to its maximum heat, then grill the skewers for 5–7 minutes on each side, until the paneer is browned and the potatoes are starting to char. (This may take a different amount of time depending on the fierceness of your grill, so watch carefully, especially when cooking the first side.)

Present the skewers warm, scattered with a little more sea salt and the dressing alongside for dipping.